Conch Scaloppini

Ingredients

• 2 pounds conch meat
• 2 cups buttermilk
• 1 tablespoon Cajun spice
• 2 tablespoons all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 tablespoons grapeseed oil, divided
• 3 tablespoons minced olives
• 1 tablespoon minced garlic
• 2 tablespoons seeded and diced tomato
• 1 tablespoon whole capers
• 1 teaspoon minced thyme leaves
• 2 tablespoons white wine
• 1/2 cup chicken stock
• 2 teaspoons freshly chopped basil leaves
• 1 lemon, juiced
• 2 teaspoons chopped parsley leaves
• 4 tablespoons butter, cut into cubes, room temperature
• Warmed bread, for serving

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